It’s really impressive that I’ve made it this long without talking about food! I am even more surprised to find that there is a country in the Americas that appreciates cheese more than the US. In my extensive four-day experience here (I have a feeling there will be lots of food updates in my blogging future) I have found that, if it can be done, cheese, or queijo, will be baked or injected into every snack or meal. Many kinds are available, but the ubiquitous queijo here is Catupiry, a mild, creamy cheese, ideal for its chameleon-like abilities.
I tried my first Brazilian snack or salgadinho at Ana’s house a month or so ago. As an appetizer, she had made coxinhas, which are fried drumstick-shaped balls of dough, filled with shredded chicken and catupiry. Piping hot and dipped in hot sauce, how could I not instantly fall in love? I learned the hard way when I made them for my Brazilian party though, that they are also quite time intensive, so I was excited to get to Brazil where I could leave it to the experts. Needless to say, a giant coxinha was an integral part of my first meal here at Bella Paulista. The other component of my first “meal” was pão de queijo. These are, of course, made mainly from cheese (although not catupiry) and cassava flour, making it the ideal healthy gluten free snack, in much the same way that nutella is a healthy part of this complete breakfast. My pão de queijo was served with another white cheese grilled on top, and of course, the first breakfast I ate was parmesan-cheese encrusted bread, smothered in grilled cheese. I am not complaining (queixando?! If only that x were a j, that would be much more clever).
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